CHEWY BANANA CHOCOLATE CHIP COOKIES

Chewy Banana Chocolate Chip Cookies image

Provided by Susan Din

Time 45m

Number Of Ingredients 13

2 stick butter, room temperature
1 c dark brown sugar, packed
1/2 c granulated white sugar
1 large egg
3/4 c mashed banana (approx. 2 large bananas)
1 tsp banana extract
1 tsp real vanilla extract
2 2/3 c all-purpose flour
1/2 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
1 bag(s) semi-sweet or dark chocolate chips, 12 oz.
1 c chopped pecans, toasted

Steps:

1. Chop your pecans (if necessary). Pre-heat the oven to 350 and toast pecans for 5-7 minutes.
2. Turn oven down to 300. Line 2 cookie sheets with parchment paper.
3. Measure flour, soda, salt, and baking powder in a large bowl. Use a whisk to mix well.
4. Stir in the nut pieces and the chocolate chips.
5. Place softened butter in a bowl and beat with an electric mixer until fluffy. Add the sugars, extracts, mashed banana, and egg. Beat well.
6. Mixture will appear somewhat separated. This is normal.
7. Add dry ingredients to the butter mixture.
8. Beat on medium speed until well mixed.
9. I use a Farber levered ice cream scoop to portion the cookies, 6 to a sheet. Bake for about 25 minutes until deep golden brown. Store in an airtight container with wax paper between the layers. These cookies are moist and chewy and tend to stick together if stacked wihtout paper between.